- 1 tbs tomato paste
- 1 can (28 ounces) whole peeled tomatotes in juice
- 1 tsp chopped fresh thyme leaves
- 1 can (14 ounces) less-sodium beef broth (1 3/4 cup s)
- 1 medium leek, cut lengthwise in half, then thinly sliced (about 2 cup s)
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1/4 cup chopped fresh parsley leaves (optional)
- 2 tbs olive oil
- 2 tbs all-purpose flour
- 2 medium Idaho russet potatoes, peeled and cut into 1/2-inch pieces (about 2 cup s)
- 3 cup s cooked rump, or bottom round roast, cut into 3/4-inch pieces
- 4 sourdough bread bowls (8 ounces each)
- 4 medium carrots, cut into 1/2-inch pieces (about 1 1/2 cup s)
1. In large bowl, toss beef with flour to coat. In 5 to 6 quart saucepot, heat oil over medium-high heat until very hot. Add beef and cook 5 minutes to brown, stirring occasionally. Add broth, and thyme; heat to boiling. Reduce heat to medium-low; simmer 10 minutes.
2. Stir in tomatoes with their juice and tomato paste. Heat to boiling; boil 5 minutes. Stir in carrots, potatoes, leek, salt, and pepper. Reduce heat to medium-low; simmer, covered, 45 minutes or until beef and vegetables are tender, stirring occasionally.
3. About 15 minutes before stew is done, preheat oven 400°. Place bowls on cookie sheet. Bake 10 minutes to warm.
4. With sharp knife, cut out 4 inch circle from top of each bread bowl, then scoop out soft center of bowls making sure bottom and sides of bowls are intact. Ladle stew into bowls. Sprinkle with parsley, if desired, and serve with soft bread center.